Microwave Greek stuffed sweet potato
A soft sweet potato stuffed with warm oregano chickpeas, a quick garlicky dill yogurt and salty feta, a fresh Mediterranean dinner that takes fifteen minutes.
- 16 min total
- 6 min hands-on
- Anyone can make this
- Serves 1
- About $2.39 a serving
- 530 calories
- Vegetarian
- Gluten-free
Dolly says: I’d make this on a weeknight. It’s on the table in 16 minutes.
Ingredients
For 1 servings.
- 1 sweet potato, medium, about 10 oz
- ½ can chickpeas, drained and rinsed
- 3 tbsp plain Greek yogurt
- ¼ tsp dried dill weed
- ½ oz feta cheese
- ½ oz Kalamata olives (optional)
From your pantry
- 1 tsp olive oil
- ¼ tsp dried oregano
- 2 pinches garlic powder, divided
- 1 pinch salt
Each serving has about 530 calories, 23 g protein, 83 g carbs and 13 g fat, and costs about $2.39 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No plain Greek yogurt? Plain yogurt or sour cream works.
- No feta cheese? Goat cheese works.
- No Kalamata olives? Black olives work.
Steps
Tap an underlined word for a quick explanation.
Scrub the sweet potato, dry it, and poke it 6 to 8 times all over with a fork.
Dolly’s tip: The holes let steam out. Skip them and a sweet potato can split open with a pop.Microwave it on a plate on high for 4 minutes, then turn it over using a folded paper towel.
Timer: 4 min
Microwave 3 to 5 minutes more, until a fork slides into the thickest part with no push.
Timer: 4 min
the chickpeas with the olive oil, oregano, a pinch of garlic powder and the salt in a bowl, and microwave 1½ minutes until hot.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Timer: 1 min 30 sec
Stir the yogurt with the dill and the other pinch of garlic powder in a mug.
Dolly’s tip: That’s a quick tzatziki. It tastes better the longer it sits, so make it first if you have time.Split the potato open with the fork and mash the inside a little so it’s fluffy.
Lengthwise. Lengthwise means cutting along the long side, from stem to tip, which gives long pieces. Crosswise is the other way, straight across the middle, which gives short, round ones.
How you’ll know: Lengthwise halves of a zucchini look like two little canoes; crosswise pieces look like coins.
Pile the chickpeas in, add the yogurt sauce, and the feta and olives over the top.
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
Microwave jacket potato with cottage cheese and broccoli
16 min
Chana chaat (Indian chickpea salad)
15 min
Microwave mac and cheese
15 min
Microwave tortellini in pink sauce
15 min
30-minute dinners ›Vegetarian dinners ›What to make with chickpeas and feta cheese ›